msmofet
Chef Extraordinaire
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- Apr 5, 2009
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Had one of these for brunch tuna salad sub on seeded semolina Italian bread sprinkled with red wine vinegar, topped with baby arugula.
Not sure if it was Alton Brown or who it was, but they did a test of weighing, washing, weighing, all sorts of combinations. And no, they do not absorb water. My take on that was they've probably got enough water of their own to bother absorbing any more. LOL(don't wash them as they can become soggy).May 12, 2021
Not sure if it was Alton Brown or who it was, but they did a test of weighing, washing, weighing, all sorts of combinations. And no, they do not absorb water. My take on that was they've probably got enough water of their own to bother absorbing any more. LOL
They look wonderful. Please post your recipe.Gads, just realized which thread this was and my questions about mushrooms. So...
I baked them all today. Took a full 40 minutes. Taste tested the tiny one then promptly devoured two more. Saving the last 2 for sometime another day.
Not freezing nor even going to try. The texture of the mushrooms was perfect and I know that freezing them will ruin that texture.
So in future I will only purchase for stuffing the amount I need for then.
If needing a quantity for a dinner, there is no problem making them a day or even 2 days ahead of time and just leaving them in the fridge til baking. I baked at 325℉ for stated 40 minutes. Temperature of stuffing was 170℉ (it was raw pork sausages)
Although not too bad cold, better when hot. So I'll probably be reheating the last two. That would be an option for someone wanting to make them and cook them in advance. It would only be the timing as to how long would be perfect for the reheat.
View attachment 72438
View attachment 72439 mushroom held up beautifully.
Thank you. Stuff with raw sausage?Thanks msmofet. There really isn't a recipe. I purchased
Mild Italian Sausages,
Stuffing sized Mushrooms,
and used Smoked Paprika to sprinkle.
1. Can use brown or white mushrooms, I like to scrape the gills out.
2. Used about 1/2 sausage per mushroom, but that really depends on the size of not only your mushromms but also size of sausages.
3. Bake at 375℉ (190℃) for approx. 40 minutes. Again timing depends on size. Use a thermometer to check for doneness.
4. Sprinkle with Paprika a few minutes before finishing.
Note - many recipes for stuffed mushrooms as hors d'oeuvres bake at 400 but I lowered the temperature to compensate for density. hors d'oeuvres are typically mixed with cheeses and breads making them less dense.
Saved yours too casey. I love stuffing mushroom caps, mostly successful but on occasion... disaster.
Have one for Dinner Portobellos with Pears. Think I posted it a while ago but can't find it. Very nice.